Happy Mother’s Day to all of the wonderful mama’s out there! I hope everyone has had as fabulous a day as I have!
I lost my blogging mojo a couple of months back, but I’m trying to find it again. I guess I’m a little lost on what I want this blog to be, therefore, I find myself with nothing to write. There are so many people with food blogs these days and I don’t really know where I fit into the mix. I’ll figure it out sooner or later, I’m sure.
I know Mother’s Day is “supposed” to be about relaxing and having your spouse cook for you and whatnot, but today I had the urge to cook. My mother-in-law came over for brunch. At first I had contemplated making Eggs Benedict, but I’ve only made it one other time and didn’t want it to be a stressful ordeal, so I decided to make Huevos Rancheros. I did my take on Melissa d’Arabians recipe. I made them the same way – using flour tortillas brushed with melted butter and seasoned with salt, then molded into a muffin pan. I added a spoonful of a black bean and garlic salsa mixture and then cracked an egg on top. I put them in the oven until the egg set and then added some mexican shredded cheese and put them back in the oven for a few more minutes. I had a little buffet of toppings including homemade bacon bits, low fat sour cream, and some chopped fresh cilantro. The turned out really good and it was a simple, low stress thing to make for everyone.
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They sure sound and look good. Low stress is a requirement for me when cooking lately. I might have to try these on a Sunday morning.